Sweet and Sour Chicken Stir Fry

First, get your rice started since that takes the longest to cook.
2 cups of boiling water to 1 cup of brown rice.
At our elevation (4500) it takes about 1/2 an hour.


2 boneless skinless chicken breasts, washed, filleted, and sliced really thin. Brown the chicken in a lightly oiled frying pan. When the chicken is completely cooked, add a bag of stir fry vegetables.
Then add to frying pan:
1/4 cup of rice vinegar
1/4 cup ketchup
1/4 cup wheat free soy sauce (I use Braggs amino acids)
1/4 cup brown sugar
Sprinkle stir fry with crushed red pepper if you want some spice to your meal.

Turn heat down to low and cover with a lid while you make additional sauce.


In a small sauce pan heat:
1/4 cup of wheat free soy sauce
1/4 cup of ketchup
1/4 cup of brown sugar
2 cups of plain unsweetened coconut milk
(in a liquid measuring cup pour about 1/2 cup of coconut milk and whisk in about 2 TB of tapioca starch.)
Bring the sauce to a light boil then add the measuring cup of tapioca mixture to thicken it. If it’s too thick for you, then add more coconut milk. Your sauce is almost finished, taste and see if it’s sweet enough for you, and if not, either add more brown sugar or add agave nectar until you are happy with the flavor.